Vegan Tenders with Kale and Apple Slaw and Homemade Fries

To make the Vegan Tenders:

Ingredients:

For the Tenders:

½  400g block (200g) firm tofu, drained

100g (3/4 cup) vital wheat gluten

Juice of 1 lemon

½ small onion, finely diced

1 clove garlic, micro planed or chopped

Dash black pepper

1 tsp salt

1 ½ tbsp nutritional yeast

2 tsp BBQ seasoning

1 tbsp tamari

75g plain flour

50ml cold water

 

For the Batter:

275g plain flour

1 tbsp mild chilli powder

2 tsp Cajun seasoning

1 tbsp oregano

2 tbsp nutritional yeast

2 tsp salt

1 tsp wholegrain mustard

1 tsp harissa paste

1 tsp garlic puree

3 tbsp tomato puree

450ml cold water

 

150g plain flour for dusting

1 tsp salt.

Enough sunflower oil for deep frying

You will also need 6 plain tortilla wraps

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Method:

To make the tenders, put all the tender ingredients, up to and including the tamari, into a food-processor and blitz until everything is chopped up fine and brought together into a dough ball. Put the contents of the food-processor into a mixing bowl and add the flour and the water. Stir with a table knife and then knead with your hands for approximately 10 minutes, until you have an elastic dough consistency.

Bring a saucepan of water to the boil. While it is coming to the boil, divide the dough into 12 equal parts, then roll those into sausage shapes, about 4 inches in length. Use the palm of your hand to flatten out the sausage shapes.

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When the water is boiling, put in the tenders and simmer, with a lid on, for 20 minutes. Drain and allow to cool.

To make the batter, put all the batter ingredients, apart from the water, into a mixing bowl and then add the water, a little at a time, whisking constantly to prevent lumps from forming.

Once the tenders have cooled, put them in a bowl of cold water to soak, then take a third bowl and put in the 150g plain flour and the salt.

Fill a saucepan NO MORE THAN HALF FULL with the sunflower oil, and bring up to frying temperature. While the oil is coming up to temperature, line up your three bowls so that you have the vegan tenders on the left, the seasoned flour in the middle and the batter on the right.

Preheat the oven to gas 4/180C/350F.

Take 4 of the tenders from the water and put them in the flour. Give the flour a gentle shake to completely coat the tenders, then transfer them over to the batter, making sure to shake off any excess flour first. Cover the tenders fully in the batter, then take the batter bowl over to the hot oil. Check that the oil is at the right temperature by dropping a little of the batter into it. It will bubble and rise to the surface straight away.

Now gently add your four tenders, one at a time, to the oil and deep fry for 6-8 minutes. After they have been cooking for about a minute, use a slotted spoon to gently move them around a bit, so that they don’t stick to each other. When they are golden brown, remove them with the slotted spoon and drain them off on a piece of kitchen paper. Repeat this process until all the tenders are cooked, then put them onto a baking sheet and place in the middle of the oven to keep warm.

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To make the Kale and Apple Slaw:

Ingredients:

3-4 black kale leaves, washed, stalks removed and finely sliced

50g walnuts, roughly chopped

2 celery stalks, finely sliced

40g raisins

 

For the Dressing:

100g vegan mayonnaise

1 tsp wholegrain mustard

Juice of ½ lemon

Salt and pepper to taste

Splash of white wine vinegar

3 tbsp maple syrup (or coconut nectar)

1 red apple, very finely sliced

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Method:

Put the first 4 ingredients into a mixing bowl. Put all the dressing ingredients into a separate bowl and mix together with a whisk or fork, until fully combined. Pour the dressing over the ingredients in the mixing bowl, then add the sliced apple. Mix thoroughly, making sure the apple is completely covered with the dressing to keep it from going brown. Store in the fridge until ready to use.

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For the Homemade Fries:

2-3 medium potatoes (sweet potatoes are also great for this)

Oil for deep frying

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Method:

Wash the potatoes, leaving their skins on, and cut them into slices just under 1 cm in thickness. Cut those slices again into strips, so that the potatoes are cut into fry shapes.

Deep fry, in batches if necessary, until the fries are crisp and golden. Drain on some kitchen paper and serve immediately with a little sea salt.

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To assemble the meal:

Lay a wrap on a chopping board. Take two vegan tenders and cut into slices, then place them along the middle of the wrap. Spoon on some of the kale and apple slaw, then drizzle on your favourite hot sauce. Roll the wrap closed and cut in half, then serve with a portion of the homemade fries.

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